Roasted Beet Orange Soup
A creamy, plant-based beet soup infused with roasted fennel and fresh orange juice. Naturally low in fat and high in fiber, this bright and flavorful soup is both visually stunning and deeply satisfying. Serve it warm for comfort or chilled as a refreshing starter.
Equipment
- 1 large mixing bowl
- 1 baking sheet with parchment paper
- 1 chef’s knife
- 1 cutting board
- 1 Soup pot
- 1 blender or immersion blender
- 1 wooden spoon
Ingredients
- 2 lbs 900 g beets, peeled and chopped
- 1 large fennel bulb stems removed and quartered
- 2 tbsp olive oil divided
- 1 large red onion chopped
- 2 tbsp orange zest
- 1 cup 250 ml freshly squeezed orange juice
- 5 cups 1.25 L water
- Pinch of sea salt to taste
- Pinch of freshly ground black pepper to taste
- Fennel fronds from reserved stems, for garnish
Instructions
- Prepare the oven and baking sheet: Begin by preheating your oven to 425°F (220°C). While the oven warms up, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This preparation ensures your vegetables roast evenly and develop the caramelized flavor that gives the soup its depth.
- Season and roast the vegetables: Place the peeled and chopped beets and the quartered fennel bulb into a large mixing bowl. Drizzle with 1 tablespoon of olive oil, then season generously with a pinch of salt and freshly ground black pepper. Toss everything well until the vegetables are evenly coated. Spread them in a single, even layer on the prepared baking sheet. Roast for about 30 minutes, or until the vegetables are tender and slightly caramelized around the edges. This roasting step enhances the natural sweetness of the beets and mellows the licorice-like flavor of fennel.
- Sauté the aromatics: While the beets and fennel are roasting, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chopped red onion and sauté for 3–5 minutes, stirring often, until the onion softens and turns lightly golden. This step builds a flavorful base for your soup, adding gentle sweetness and depth.
- Combine vegetables with citrus and liquid: Once the roasted beets and fennel are ready, transfer them into the soup pot with the onions. Stir to combine, then add the orange zest and freshly squeezed orange juice. Pour in 5 cups of water to cover the mixture. Give everything a good stir to evenly distribute the flavors. The citrus balances the earthy beets, while the water ensures the soup has the perfect consistency after blending.
- Simmer for deep flavor: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes. This slow simmering allows the roasted vegetables, citrus, and aromatics to meld into a rich, cohesive flavor base. Stir occasionally to prevent anything from sticking to the bottom of the pot.
- Cool before blending: When the simmering is complete, remove the soup pot from the heat. Allow the mixture to cool for 15–20 minutes so it’s safe to blend. Blending hot liquids immediately can create pressure and cause splattering, so cooling is an important safety step.
- Blend until velvety smooth: Carefully transfer the cooled soup in batches to a high-speed blender. Blend each batch on high power for about 1 minute, or until the texture is completely smooth and creamy with no visible lumps or fibers. Alternatively, you can use an immersion blender directly in the pot, but keep in mind it may take 2–5 minutes to achieve the same silky consistency.
- Reheat and adjust seasoning: Pour the blended soup back into the pot. Warm it gently over medium heat until it’s hot and ready to serve. Taste the soup and adjust the seasoning with more salt and black pepper as needed. This final seasoning step ensures all the flavors are balanced and vibrant.
- Garnish and serve: Ladle the hot soup into bowls. Garnish each serving with fresh fennel fronds reserved from the stems for a bright, herbaceous finish. Serve the soup immediately while warm for a cozy meal, or chill it in the refrigerator and serve cold for a refreshing variation.
Notes
- Use fresh, firm beets for the brightest color and sweetest flavor. Overly soft or old beets can make the soup taste earthy or bitter.
- Roasting vegetables is essential—it caramelizes the natural sugars in beets and fennel, giving the soup a rich, complex flavor you can’t achieve with boiling alone.
- Orange juice and zest are added in two forms for depth: the juice adds freshness, while the zest provides concentrated citrus aroma.
- Blending technique matters: a high-speed blender gives a smoother texture faster, but an immersion blender works if you have patience. Always blend in batches if necessary to avoid splattering.
- Adjust seasoning last: Salt enhances the natural sweetness of beets and balances the citrus, so always taste and season after blending.
